Here's a homemade Coeur a la Creme recipe that's perfect for a St. Valentine's Day dessert or for serving when you want to make someone feel extra special.
Essentially, it's a NO BAKE, cheesecake without a crust that's formed in a heart-shaped mold and served surrounded by red strawberries or raspberries. Elegant and delicious!
Submitted by Maureen, Kansas, USA
Alternatively serve with a simple strawberry sauce. Puree strawberries, fresh or thawed, then pass the puree through a sieve to remove the seeds. Add sugar to taste.
Goes well with heart-shaped shortbreads or sugar cookies served on the side.
Calories
217.95Fat (grams)
15.42Sat. Fat (grams)
8.64Carbs (grams)
15.02Fiber (grams)
0.72Net carbs
14.29Sugar (grams)
13.17Protein (grams)
5.73Sodium (milligrams)
151.73Cholesterol (grams)
48.12This French cheesecake-like dessert is traditionally made using a perforated, heart-shaped mold made of porcelain.
Purchase a White Porcelain Coeur a La Creme Mold from Amazon that holds 4 ounces, suitable for 1 generous serving. Several (maybe 4) molds would be needed for the above recipe, or servings would need to be molded individually in turn.
If you purchase a product through a link on this page, I receive a small commission at no extra cost to you. I recommend only products I have purchased or would purchase myself and which I believe would benefit you. See my FTC compliance policy for more information.
However, if you don't have one of these specialized porcelain molds or find its cost prohibitive or cannot obtain one, a round kitchen colander or wire sieve lined with a double layer of cheesecloth mightn't be as fancy, but will also work okay.
To remove the cheesecake from the mold, place a plate on top of the mold and carefully turn it upside down. Gently lift off the mold and peel away the cheesecloth to reveal the heart shaped dessert.
I recently found this old fashioned Coeur a la Creme recipe for making a favorite dessert of a relative of mine, Berenice Harley Korshet. She lived in San Francisco, was a freelance reporter, and she loved to cook! —Maureen
Coeur à la Crème, sometimes called the Bleeding Heart, is traditionally served surrounded by a red strawberry or raspberry sauce, though its most delicious when served topped with fresh strawberries in season.
If you enjoyed making the homemade coeur a la creme recipe, you might be interested in this little cookbook:
San Francisco Cable Car Cookery: A Culinary Cavalcade of the City That Knows How was self published by Berenice Harley Korshet back in 1957.
The U.S. Library of Congress catalog of copyright entries records it "Copyright by Berenice Harley, 5 Dec 57." Sadly, it is now out of print, but watch at AbeBooks.com, and you might find a used copy.